Spring Greens & Ricotta Torte

This light and delectable Spring Greens & Ricotta Torte is filled with all the goodness of spring greens and creamy loveliness of ricotta cheese.

This morning I thought of you. I was thinking I should pop in here and give you a little update on all the delicious fun that is happening around here. Along with this lovely recipe of course. And truthfully, I am feeling a wee bit guilty for not writing as often as I should.

So where do I begin? Let’s just say, writing this cookbook is one of the most gratifying and challenging things I’ve ever done. The gratifying part? Meeting and getting to know all the lovely and talented people that represent Oregon food producers.

A visit to Rogue Ale’s in Newport, Oregon

I began this book writing journey with a visit to Rogue Ale’s in Newport, Oregon a few weeks ago. It was a typical misty, gray day on the coast, but those are often the kind of coast days I enjoy. It feels a bit magical when the blue gray ocean water meets the blue gray skies.

I met with Jim Cline, the now retired but “still working”, as he put it, Director of Beer Sales. Jim was delightfully informative and gave me a behind the scenes tour of Rogue World Headquarters.

While on the tour and hearing about Rogue Ale’s 44-year history, I met the original Brewmaster, John Maier. John creates all the delicious flavor profiles of Rogue Ale’s. He’s often referred to as “the chef”.

Truly, I could write ten more pages about my tour of Rogue Ale’s and the interesting conversation with Jim. Rogue Ale’s has a fascinating story that has lasted more than 44 years. But I think I’ll save that for a separate blog post to pair with a beer infused recipe.

After I left Rogue Ale’s, I was on an information high. I am one of those nerdy people that loves the details on how food and drink is created. How it started, who started it and why and what made it last the test of time.

A visit with the Newport Fishermen’s Wives

My curiosity was satisfied one more time that day as I drove down the road and across the bay to Local Ocean Seafood in Newport. This is where I met the amazing women who coordinate and manage the Newport Fishermen’s Wives organization.

This is an incredible group of strong, independent, resourceful, smart and talented women who are continuing a tradition in Newport. The Newport Fishermen’s Wives is a non-profit corporation of fishermen’s wives, mothers, daughters, and friends supporting a strong sense of community helping to further the causes of industry, safety, seafood education, and family support.

Let me tell you, a few hours in the company of these ladies and I realized that this is one kick-ass group of women that get things done. I felt such kinship with these ladies. It was hard to leave.

Much like visiting Rogue Ale’s, I could write another ten pages about this organization. But they deserve their very own post, and bonus, they’re in the book too! More to come.

Last week I visited the Wooden Shoe Tulip Farm which was a visual symphony. I can’t wait to share it with you in the next post. Until then, I’m ending with this gorgeous spring brunch dish, a Spring Greens and Ricotta Torte.

Delicious Wishes and Loads of Love,

Karista

Spring Greens & Ricotta Torte

April 24, 2019

by Karista

Cuisine American

Category Breakfast Karista’s Kitchen Kid Friendly Life Around My Table Main Dish

An enchanting brunch recipe, this torte is much like a quiche but it uses ricotta instead of traditional cheese and there is no crust. This Spring Greens and Ricotta Torte is light and flavorful and makes the perfect dish for a spring gathering.

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium leek, diced
• 1 small shallot, minced
• 1 clove garlic, minced
• 5-ounce bag of spring greens like baby kale, chard, spinach, beet greens and collards. Or, if you grow your own spring greens, about 3-4 cups.
• 1 tub (16 ounces) of whole milk ricotta cheese, drained of any excess liquid
• 4 large eggs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• Pinch of crushed red pepper flakes
• 1 cup of shredded Swiss cheese
• ½ cup grated pecorino Romano or parmesan
• crème fraiche for garnish (optional)
• Buttered 9-inch round baking pan

Instructions

1. Pre-heat the oven to 375F
2. In a large sauté pan, heat the oil over medium heat. When the oil is hot, but not smoking, add the leeks and shallots and sauté just until wilted. Then stir in the garlic and sauté 30 seconds longer.
3. Slowly add in the baby greens and then take the pan off the heat. Toss the greens with the onions and garlic until the greens are lightly wilted and distributed with the onions. Set the pan aside.
4. In a large bowl, whisk together the ricotta cheese, eggs, salt, pepper, dried thyme, and red pepper flakes.
5. Fold in the Swiss and Pecorino cheese. Drain any liquid from the greens and then fold the greens mixture into the ricotta mixture.
6. Pour the mixture into the buttered 9-inch baking pan or 9-inch-deep dish pie plate and then place the pan on a baking sheet. Place the baking sheet in the oven and let the torte bake for about 45 minutes to one hour.
7. When the torte is done, firm to the touch in the center, remove it from the oven and let it cool for about 20 minutes before slicing.
8. Serve warm with a dollop of crème fraiche if desired.

Tags

quiche recipes,

Ricotta

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